Ropa Vieja (Shredded Beef over Rice)

4 lb 8 oz Beef shoulder  

1 lb Fresh onions, chopped

1 lb Fresh red bell peppers, chopped

3 Tbsp  Fresh garlic, minced 

1 1/2 tsp Salt

1 Tbsp Ground oregano

1 Tbsp  Ground cumin

1 tsp Dried rosemary, crushed 

1 tsp Ground black pepper

3/4 cup Sherry cooking vinegar

1 qt  Beef broth

1/3 cup Canned tomato paste 

1 qt  Water

2 Bay leaves

1 3/4 cup Fresh cilantro chopped

12 1/2 cups Cooked Rice

In a large stock pot, add beef shoulder. Cook uncovered over medium-high heat. Sear each side for 2 minutes. Remove beef from heat. Set aside. 

In a large stock pot, add onions, bell peppers, and garlic. Cook uncovered over medium-high heat for 2–3 minutes or until onions are translucent. Add seared beef, salt, oregano, cumin, rosemary, black pepper, vinegar, beef broth, tomato paste, water, and bay leaves. Bring to a boil. Reduce heat to medium–low. Cover and cook for 21/2 to 3 hours. Stir every hour to prevent sticking. 

Once beef is fork tender, remove from heat. Use a fork to shred meat.Combine shredded beef and cilantro in a large bowl. Stir well. Pour shredded beef mixture into a steam table pan (12″ x 20″ x 2½″).

Cook rice according to package directions to make 12 1/2 cups cooked rice. 

Makes 25 1/4 cup servings of shredded beef mixture over 1/2 cup rice.

Source: https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/